Fine Salmon Mousse with Dill

Roughly chop 50 g of the smoked salmon. Mix the chopped salmon with cream cheese, ricotta, lemon zest, lemon juice, and finely chopped dill.

Line small molds (approx. 8 cm diameter) with cling film so that it overhangs the edge. Line the molds with the remaining salmon slices, ensuring the bottom is covered and the slices slightly overlap at the edge.

Fill the molds with the prepared cheese-salmon mixture. Fold the overhanging salmon slices over the filling and seal everything tightly with the cling film.